A crackly-crunchy chicken coating meets sweet heat in this crowd-pleasing, finger-licking main dish. Oh- And it's Gluten-Free!
This isn’t your average crispy chicken — it’s leveled up with a coating of loosely ground Chex cereal, which fries or bakes up into an audibly crunchy, golden shell. Paired with a buttery hot honey drizzle and maybe a creamy dip on the side, this dish is pure crispy, sweet-heat perfection. You don't have to go totally gluten-free... this recipe will work for everyone, and I was shocked by it's crispiness!
Ingredients
For the Chicken:
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1.5–2 lbs boneless chicken thighs or breasts (cut into strips or nuggets)
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1 cup buttermilk (or milk + 1 tsp vinegar)
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1 tablespoon hot sauce (optional, for marinade)
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4 cups Chex cereal (rice or corn), crushed loosely (some fine, some chunky)
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1/2 cup gluten free flour (or 1/2 cup rice flour, or 1/4 cup cornstarch- they're gluten free and add crispiness!)
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon paprika
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1/2 teaspoon salt
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1/2 teaspoon pepper
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2 eggs
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Neutral oil for frying (or spray oil if baking)
For the Hot Honey Drizzle:
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1/4 cup honey (make sure it contains gluten free ingredients!)
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1 tablespoon butter
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1–2 teaspoons hot sauce (adjust to taste)
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Pinch of cayenne (optional, for extra kick)
Instructions
1. Marinate the chicken:
In a bowl, combine the chicken with buttermilk and hot sauce. Let it sit for 30 minutes or up to 8 hours in the fridge.
2. Prep the coating:
Crush the Chex cereal in a food processor or by hand — you want a mix of fine crumbs and larger bits for texture. In a shallow bowl, combine the crushed Chex, flour, garlic powder, onion powder, paprika, salt, and pepper.
3. Bread the chicken:
Preheat your oil (or oven to 425°F if baking). Remove chicken from the marinade, let the excess drip off, and dip into the beaten eggs. Press each piece firmly into the cereal mixture to coat thoroughly.
4. Cook the chicken:
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To fry: Heat 1/2 inch oil in a skillet to 350°F. Fry chicken in batches for 3–4 minutes per side until deep golden and cooked through.
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To bake: Place chicken on a wire rack over a baking sheet, spray generously with oil, and bake 20–25 minutes, flipping once, until crispy and golden.
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To air fry: Cook at 400°F for 12–14 minutes, flipping halfway, spraying both sides lightly with oil.
5. Make the hot honey:
In a small saucepan, warm the honey, butter, hot sauce, and cayenne just until melted and combined. Drizzle over hot chicken or serve on the side.
Pro Tips / Notes
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Double coating? For extra thickness and crunch, double dip in egg and cereal mix.
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Sweet & spicy variations: Try maple syrup + sriracha or even chili crisp + honey.
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Add a dip: Serve with a cool ranch, tangy yogurt sauce, or creamy coleslaw on the side.
Nutritional Estimate (per serving, based on 6 servings):
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Calories: ~450–550 kcal
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Protein: ~28–35g
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Fat: ~20–25g (depends on frying/baking)
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Carbohydrates: ~35–45g
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Fiber: ~2–3g
